Practice:

1, shredded potatoes, soaked in cool water for half an hour, drained. Onion cut into pieces.

2, put two tablespoons of oil in the pan and heat. Put a handful of peppercorns fry until the surface begins to turn black, the peppercorns out.

3, put 3,4 dry red chili peppers, and then drain the shredded potatoes into it, move quickly, otherwise the dry chili peppers will

become black.

4, turn a few shredded potatoes, put some vinegar, put some salt, continue to stir-fry, and so the shredded potatoes are almost cooked add green onion, chicken broth, mix well out of the pot.

The key points:

1, potato shredded to cut the fine and uniform. Cutting bad can use the holidays to Chinese restaurants to train for half a month

2, shredded potatoes with cool water to soak for a period of time, fried out to be more crispy

3, fried shredded potatoes, the oil must be hot, vinegar should be put early

2 "Vinegar shredded potatoes (Figure)

1, the first washed potatoes, peeled, shredded, and then the shredded potatoes into the water to wash off the soil soybean paste, loaded onto the plate To be used;

2, then, a little peanut oil into the frying pan, until the oil temperature rises, into the shallot burst incense, into the cleaned potatoes to stir fry, while a little sour vinegar into the pot, and keep the pot has a certain amount of water, to be after the potatoes change color (eight mature) into the salt, monosodium glutamate and other seasonings can be loaded on the plate from the pot.

3, if you like sweet and sour, can be seasoned with sugar and vinegar;

4, like hot and sour, can be seasoned with red oil (chili oil) vinegar, and so on.

The key to the production of this dish is:

One, you must use water to wash the soybean paste, to prevent the possibility of sticking to the pot in the production;

Two, in the potatoes frying at the same time, you must put the vinegar, and to keep the pot with a little water, to prevent frying the potatoes;

Three, in the pot into the salt for flavor, to prevent the potatoes to go out of the water, the taste of the dish is not good (not enough moisture), the dish is not good. The texture of the dish is not good (not crisp enough). If you still want to get some good, you can also be out of the pot, and then drizzle some peanut oil, sesame oil and other oils, out of the pot in the dishes on the garnish some green and red bell pepper, carrot, fungus, green onions, cilantro, red cherries, etc. with different colors of food to increase the color of the dishes, taste and smell of the shape.